Smothered Chicken and Rice (Print Version)

# Ingredients:

→ For the Chicken:

01 - 6 bone-in, skin-on chicken thighs
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 2 tablespoons olive oil

→ For the Rice:

08 - 1 cup long-grain rice (uncooked)
09 - 2 cups chicken broth
10 - 1 cup heavy cream (or half-and-half)
11 - 1 medium onion, finely chopped
12 - 2 cloves garlic, minced
13 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
14 - 1/2 teaspoon smoked paprika (optional)
15 - 1 cup shredded cheddar or Parmesan cheese (optional)
16 - Fresh parsley, for garnish

# Instructions:

01 - Mix garlic powder, onion powder, paprika, salt, and pepper. Rub over chicken thighs.
02 - Heat olive oil in skillet. Sear chicken thighs 4-5 minutes skin-side down, flip and cook 3 minutes. Set aside.
03 - Add onion and garlic to skillet, sauté 2-3 minutes. Stir in rice, thyme, and paprika (if using), cook 1-2 minutes.
04 - Pour in chicken broth and cream. Simmer.
05 - Return chicken to skillet, skin-side up. Cover and simmer 25-30 minutes until rice is tender and chicken is cooked.
06 - Sprinkle cheese (if using), let melt. Garnish with parsley and serve.

# Notes:

01 - Broil for 2-3 minutes to crisp chicken skin.
02 - Add broth or cream if rice is too thick.
03 - Use boneless chicken, reduce simmering time 5-10 minutes.
04 - Serve with salad or roasted vegetables.

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